Re: Homemade Sausage
Quote:
Originally Posted by pnoon
So I have a rookie question.
The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?
|
Quote:
Originally Posted by jluck
Personal preference. It's fine to grind it.
|
Ditto. It also adds to the "fattyness" imho.
__________________
...So don't sit upon the shoreline and say you're satisfied,
Choose to chance the rapids and dare to dance that tide
|